Natural: fermentation with yeast from our own grapes, no stirring, fining or filtration, 20 mg/L sulphites added after malolactic fermentation. Ageing for 26 months in demi-muid (49%), concrete egg (28%) and amphora (23%).
“A really special vineyard, green sandstone shale, sometimes with purple passages and often with phtanite rocks. Vines are 60 years old. 26 months total elevage; the wine is fermented and raised in a mix of anfora, ceramic eggs and demi-muid. This is superb, very poised with floral and faint citrus aromas. Superb in balance and tension with much more to come over the years. This has Grand Cru levity – super pure, tight and bright – could be Anjou Perrières!”
A. Guard
